Ingredients for 4 people
32 Raviolacci alle carni brasate
200 ml roast sauce
1 yellow pepper
1 red pepper
2 courgettes
1 red onion
1 aubergine
fresh thyme to taste
3 garlic heads
extra virgin olive oil
milk
salt and pepper to taste
Procedure
Prepare a roast sauce according to the classic recipe. Clean cloves of garlic, making sure you remove the sprout, and blanch them at least five times, taking care to change the cooking water every time. Boil blanched cloves in milk and sieve them into a cream. Season with salt and pepper. Cut vegetables into coarse cubes and sauté them in a pan separately with extra virgin olive oil, unpeeled cloves of garlic and fresh thyme, making sure you keep in mind the cooking time of each vegetable.
Cook Raviolacci and sauté in roast sauce. Drizzle a few drops of garlic sauce on the plate. Arrange Raviolacci on the plate and end with roasted vegetables and a few sprigs of fresh thyme.
Chef Alessandro Tamburini Surgital.
